Description
Golden and Flaky Cream Puffs with Vanilla Custard Filling
Ingredients
For the Pastry (Choux Pastry):
1/2 cup (120 ml) water
1/2 cup (120 ml) milk
1/2 cup (115 g) unsalted butter
1/4 tsp salt
1 cup (125 g) all-purpose flour
4 large eggs
For the Filling (Vanilla Custard Cream):
2 cups (500 ml) whole milk
1/2 cup (100 g) granulated sugar
1/4 cup (30 g) cornstarch
4 large egg yolks
2 tsp pure vanilla extract
1/4 cup (60 g) unsalted butter
1 cup (240 ml) heavy cream, whipped (optional, for lighter filling)
Instructions
Make the Pastry:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, milk, butter, and salt. Heat over medium heat until the butter melts and the mixture begins to boil.
Remove from heat and immediately stir in the flour until the mixture forms a ball and pulls away from the sides of the pan.
Let the dough cool slightly (about 5 minutes), then beat in the eggs one at a time, mixing well after each addition. The dough should be smooth and glossy.
Transfer the dough to a piping bag fitted with a round tip. Pipe mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes or until the puffs are golden brown and crisp. Cool completely on a wire rack.
Prepare the Custard Filling:
In a medium saucepan, heat the milk over medium heat until it begins to steam.
In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
Gradually add the hot milk to the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
Remove from heat and stir in vanilla extract and butter until smooth. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill until completely cool.
For a lighter filling, fold in whipped cream before using.
Assemble the Cream Puffs:
Cut the cooled puffs in half or make a small slit on the side.
Fill a piping bag with the custard cream and pipe it into the center of each puff.
Dust the tops with powdered sugar or drizzle with melted chocolate for an extra touch.
Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Servings: 12 puffs
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Step-by-Step Guide
Follow these detailed steps for perfect cream puffs. First, ensure all ingredients are measured and ready. When making the choux pastry, the initial water-milk-butter mixture must come to a full boil before adding the flour. Stir vigorously off the heat until a smooth ball forms that leaves a film on the pan. Let it cool for exactly 5 minutes to avoid cooking the eggs. Incorporate eggs one at a time, ensuring each is fully absorbed before adding the next; the dough should fall slowly from the spatula. Pipe uniform mounds and bake without opening the oven door for the first 20 minutes to prevent collapse. For the custard, temper the eggs slowly to avoid scrambling. Chill thoroughly before filling.
Serving Suggestions
Serve cream puffs fresh on the day they are filled. For an elegant presentation, dust with powdered sugar or drizzle with dark or white chocolate. Pair with fresh berries like raspberries or a berry coulis. For a party, create a croquembouche by stacking filled puffs and binding them with caramel. They also make a delightful addition to a dessert platter alongside fresh fruit and whipped cream.
How-to Summary
To summarize: 1) Boil liquids and butter, then mix in flour to form a dough ball. 2) Cool slightly, then beat in eggs one by one for a glossy paste. 3) Pipe and bake at 400°F until golden and hollow. 4) For the filling, heat milk, temper egg yolk mixture, and cook until thick. 5) Chill custard, then optionally fold in whipped cream. 6) Slice cooled puffs and pipe filling inside.
Frequently Asked Questions
Can I make the components ahead of time? Yes. Bake and freeze unfilled puffs in an airtight container for up to a month. Thaw and crisp in a warm oven. Custard can be made 2 days ahead and kept refrigerated.
Why did my puffs deflate? This is usually due to underbaking or opening the oven door too early. Ensure they are deep golden brown and completely dry inside before removing them.
Can I use only water instead of milk in the pastry? Yes, using all water will yield a slightly crisper, lighter puff, while the milk adds color and richness.
My custard is lumpy. How can I fix it? Strain the cooked custard through a fine-mesh sieve before adding the butter and vanilla to remove any cooked egg bits.
How do I store filled cream puffs? Filled puffs are best eaten within 24 hours. Store them in a single layer in the refrigerator, but note the pastry will soften over time.
Common Mistakes to Avoid
- Adding eggs to hot dough, which cooks them and ruins the pastry’s ability to puff.
- Under-mixing the flour into the boiling liquid, leading to an uneven dough.
- Piping puffs too close together, causing them to merge during baking.
- Not cooking the custard long enough; it must reach a full boil to activate the cornstarch.
- Filling puffs before they are completely cool, which makes the custard melt and the pastry soggy.
Conclusion
Mastering homemade cream puffs is a rewarding baking achievement. By carefully following the choux pastry technique and preparing a smooth vanilla custard, you create a dessert that is both impressive and delicious. Remember the key points: patience during baking and ensuring components are the correct temperature before assembly. With this guide, you’re equipped to avoid common pitfalls and serve perfect, golden puffs every time.